One-Pot Creamy Mushroom & Spinach Risotto
Indulge in the comforting embrace of One-Pot Creamy Mushroom & Spinach Risotto, a dish that transforms simple ingredients into a restaurant-quality meal. With luscious Arborio rice, earthy mushrooms, and fresh spinach all simmered together, this risotto is creamy, flavorful, and perfect for any occasion. Whether you’re enjoying a cozy night in or hosting friends, this delightful dish guarantees satisfaction with every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh mushrooms (cremini and button), sliced
- 2 cups baby spinach
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent (3-4 minutes).
- Add minced garlic and sliced mushrooms; cook until golden brown.
- Stir in Arborio rice until coated and slightly opaque (1-2 minutes).
- Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed (18-20 minutes).
- Fold in fresh spinach until wilted, then stir in grated Parmesan until melted.
- Finish with lemon juice for brightness; serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: For added flavor, briefly toast the Arborio rice before adding broth. Customize by substituting mushrooms with asparagus or zucchini for a different twist. Store leftovers in an airtight container for up to three days; add a splash of broth when reheating.